These thick and fluffy protein pancakes make a healthy and wholesome breakfast. No flour, high fiber, and ready in minutes.
Protein-packed breakfasts are a staple in my household. They keep me fuller for longer and much more energized than a standard piece of toast or cereal.
Table of Contents
- Super easy. These pancakes are so easy to prepare. Without waiting and resting times or making buttermilk, you can make these pancakes in under 10 minutes.
- Over 10 grams of protein. Like protein waffles, oats, eggs, yogurt, and protein powder turn simple pancakes into protein-packed ones.
- Customizable. The pancake batter is a blank canvas for all your favorite fix-ins. Chocolate chips, nuts, fruit, or even chopped candy.
- Perfect texture. Protein pancakes get a bad rap for being dense and dry. But like my banana protein pancakes, these are ultra thick and fluffy.
As mentioned earlier, oats, protein powder, and a few other high-protein staples make the base of this recipe. Here is what you’ll need:
- Oats. I prefer using old-fashioned or rolled oats for this recipe. Steel-cut oats have a slightly tough texture and won’t break down in the batter.
- Baking powder. To give the pancakes some rise and fluffiness.
- Protein powder. I prefer using whey protein powder or casein protein powder for these pancakes, but you can also use plant-based pea protein powders. In my experience, plant-based protein powder results in denser pancakes.
- Eggs. You’ll need three small room-temperature eggs. You can swap out one egg with two egg whites for an extra boost of protein. Not a fan of eggs? Try using an egg substitute instead. You can also make vegan protein pancakes instead.
- Greek yogurt. It moistens the pancakes, increases protein, and makes the batter richer. If you’d like to make these pancakes dairy-free, use any dairy-free yogurt.
- Vanilla extract. To flavor the batter.
- Maple syrup. To sweeten the pancakes and help keep the batter smooth.
- Coconut oil. A little added fat to the batter gives some stability and also prevents sticking.
How to make protein pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Blend oats in a blender for a minute until it turns into flour, and then blend again after adding baking powder, protein powder, Greek yogurt, eggs, vanilla extract, coconut oil, and maple syrup.
Step 2- cook the pancakes. Heat a nonstick skillet at medium heat, apply oil, or coat it with cooking spray. Pour approximately 1/4th cup of the batter on the oiled pan and cook it on one side till you see bubbles on the top. Then flip the pancakes and cook them on the other side for a minute
Recipe tips and variations
- Cover the pan. My #1 trick for ultra-fluffy pancakes. Covering the pan as the pancakes cook traps the heat in which results in them puffing up considerably.
- Taste the protein powder before using it. Because we aren’t adding any specific flavorings or mix-ins, you MUST like the flavor of your protein powder. If not, you’ll be disappointed.
- Avoid overmixing the batter. Once everything is combined, stop blending the batter. Like with any kind of batter, the more you mix, the more dense it will be.
- Adjust the consistency. If the batter appears too thick, feel free to add a few spoonfuls of milk for a pourable consistency.
- Add even more protein by doubling the protein powder used. You’ll need to make some adjustments with the liquid ingredients to compensate (I suggest adding an extra 1/4 cup of milk then more as needed).
- Don’t use high heat. I always recommend medium or medium-high heat for pancakes. It’s just slightly more time-consuming, but it prevents any chance of burning the base of them.
- Add mix-ins. This pancake batter is plain and simple but you can jazz it up with some fun additions like chocolate chips, sliced strawberries, raspberries, or any fresh berries of choice.
How to store leftovers
To store. These pancakes keep well in the fridge in an airtight container for 4-5 days.
To freeze. Place the pancakes in a ziplock bag and store them in the freezer for up to two months.
Reheat. Heat the pancakes in the microwave for 10-20 seconds or toaster oven and enjoy warm.
More recipes with protein powder
- Protein pudding– Just 3 ingredients and healthy enough for breakfast!
- Protein cheesecake– I LOVE this cheesecake because it’s high protein WITHOUT protein powder.
- Protein brownies– Flourless, fudgy, and ready in 20 minutes.
- Protein coffee– Get your protein and caffeine fix in one.
- Protein muffins– Bakery style and super fluffy.
Easiest Protein Pancakes
- Blend the oats in a blender or food processor until it reaches a flour texture. Add in the rest of the ingredients and blend until smooth.
- Add some oil to a non-stick skillet and place it over medium-high heat.
- Drop ¼ cup portions of the batter onto the skillet. Cook the pancakes until the bubbles appear on the surface. Lift and flip the pancake and cook for another minute.
- Repeat the process until all the pancakes are cooked.
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